Eaten Up

Category

Cranberry Barley Salad

Pita and dip with Contemporary Cuisine’s Buckwheat, Barley and Cranberry Salad with sunflower seeds, red and green onions, grape seed oil, lime juice, apple cider vinegar, garlic, salt, pepper, herbs and spices.

Keen on Quinoa

Red Quinoa cooks in 15 minutes. It make a colorful, textural and flavorful bed under a layer of roasted red, orange and green bell peppers and roasted zucchini. That’s all got a crunchy topping of fried slices of corn tortillas beside the asparagus. No sauces required.

Cous Cous with Pine Nuts

Some thawed minestrone soup, pumped up with extra oregano, parsley and thyme, big boiled brussels sprouts, whole wheat cous cous with pine nuts and currents and rye bread.

Breaded Peanutty Tofu

Mixed varieties of rice, an Indonesian peanut-coconut sauce, chopped spinach and firm tofu fried in a coating of Thai peanut breading and whole wheat bread crumbs.